Title: Cream Of Jalapeno Soup
Categories: Spice Soup
Yield: 1 Servings

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In a large stock pot, combine 4 cups low-salt chicken broth and 2-3 cups heavy cream. Bring to a low simmer over medium heat.

Mix about 4 tablespoons corn starch and 4 tablespoons water in a small bowl. Add to the broth/cream and stir to thicken (remember that cheese will be added later and the soup will continue to thicken).

Finely chop 4 large carrots, 2 large onions, 2 large green bell peppers, 2 large red bell peppers. Melt 2-3 tablespoons butter in a saute' pan. Add half of the vegetables and cook for about 8 minutes on medium -- stir often. Repeat butter/cook for the second half. The vegetables should be soft but not browned. Add the vegetables to the broth/cream.

Grate 1 cup cheddar and 1 cup swiss cheese and add to the soup.

Finely chop jalapenos and/or habaneros without removing the seeds.

The amount of peppers will determine the "heat" of the soup (obviously). Since this is my recipe, finely chop about a pound of jalapenos and about 10 habaneros and add to the soup. Removing the seeds is like removing the soul of the pepper.

Simmer for about 15 minutes.

Final thoughts...

This is a very flexible recipe -- make changes freely. As with many soups and sauces this will get better after a night in the refrigerator..

Note that in my version I used a corn starch/water mixture to thicken. That is personal preference.

Basically all of the vegetables -- including the hot peppers -- are of variable type and quantity based on personal preference. The more vegetables (in proportion to liquid), the thicker the soup will be. Also, adjust the thickness of the soup by adding more or less corn starch. Chopping the vegetable can be a tedious task, but the smaller the pieces the smoother the soup.

Soup is good food.

Wes Rehm wrehm@lccinc.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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